Mom's Deviled Egg Recipe

5 from 1 vote

Whole grain Maille is the key ingredient to this delish Deviled Egg although regular Dijon can also be used in part or in place.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: 2 halves per serving

12 large eggs, hard boiled and sliced lengthwise, yolks scooped into a bowl and mashed
5 to 6 tablespoons mayonnaise
2 teaspoons quality Dijon mustard
1 teaspoon Maille or other whole grain mustard
thinly sliced Cornichon, Italian parsley leaves, or sweet paprika for garnish

Have ready an egg plate of flight board on which you will display/serve from.
If using a piping bag, fit with an .21 open star tip. If piping without a tip, prepare a small plastic baggie.
To the mashed hard cooked yolks, add the mayonnaise starting with 5 tablespoons. Add both mustards and stir, continuing to mash and smooth the filling out. I find using the tines of a fork work best.
Taste the filling. If it requires additional mayonnaise to taste, add the additional tablespoon. If you prefer the mustard profile, add additional Maille or Dijon or both by the teaspoon.
Pipe or spoon into the whites and arrange on the prepared dish or flight board.
Garnish with a dash of sweet paprika or thinly sliced Cornichon and Italian parsley leaves.